Chinese New Year Sorbet with a Crisp

Yesterday (January 23rd) many celebrated the first day of the lunar year. For the next 15 days the Chinese New Year festivities will continue, ending on the day of the full moon.

When I had some friends over for our monthly dinner, I decided to go with the theme of Chinese food. I had made egg rolls, lettuce wraps, rice noodles with vegetables and some sesame spinach. In true foodie fashion, I think I need to work all of those a bit more before they are presented on the blog.

But I think the dessert turned out well, I even had some last night. This was the first time I’ve ever made a sorbet. Although it’s not the perfect January dessert, it was very light and refreshing (definitely would be a great summer dish). The pear sorbet included a Sesame Wonton Crisp, which was extremely easy to make. It’s a great little “extra” on an ice cream or sorbet!

Remember to store your ice cream maker in the freezer at least 6 hours before this (this note is from personal experience).

Make a simple syrup, heat up the water in a small saucepan until its boiling. Then add the sugar and keep stirring until it dissolves. Once it’s dissolved, then turn off the burner and let the syrup sit until it cools off.

Puree the pears in a food processor until the mixture is smooth (really smooth). Then transfer the mixture to a bowl. Add the simple syrup, brandy and vanilla extract.

Process in the ice cream maker per the directions. For example, I did mine for about 30 minutes. Transfer the sorbet into a container and keep in the freezer so it firms up. Serve with a wonton crisp!